Nigerian Fura Da Nono

Introduction:

This dish is made from Nono, which is a type of fermented milk, and Fura, which is a porridge made from ground millet, flour, sugar, and spices. The fura is often served in a calabash bowl with the nono on the side. The two are then mixed together and eaten with a spoon or by hand. It’s a popular street food in Nigeria and is often served for breakfast

Furaa da no-no is highly popular in northern Nigeria. It is merely a mixture of locally produced yogurt made from fermented cow milk and ground millet, along with a variety of other ingredients and spices. Nunu, which means “Pronounced No-no” in Hausa and is marketed by Fulani women, is fresh cow milk that is typically collected early in the morning in calabash bowls before being locally pasteurized. Boiling is necessary to do this.

Ingredients:

  • a half-cup of soy bean meal
  • Half a cup of Guinea corn or millet meal
  • 1 teaspoon ground dried pepper
  • 1/2 teaspoon ground cloves
  • 1 teaspoon powdered dried ginger root
  • 1 litre fresh cow milk yogurt, either “No-no” or regular yogurt, 
  • 1 tablespoon corn flour, 
  • 2 liters water (for boiling).
  • Taste-tested granulated sugar

Preparing the fura:

Step 1: Combine the dry ingredients for the flour and the spices in a medium basin. Create a well in the middle and fill it with just enough water to bind the dry ingredients together. Form into balls of a medium size.

Step 2: Heat the water in a pot for about 7 minutes, then add the formed balls when it begins to boil. Let the water simmer for about 25 minutes.

Step 3: Place the cooked balls in a mortar and pound them thoroughly. To keep the balls wet, re-mold into tiny balls and sprinkle with corn flour.

Step 4: To serve, add the mashed balls and sugar to taste to a bowl of nono. Use a spoon to eat.

In conclusion, Fura da nono is especially popular in northern Nigeria, and it’s usually eaten while sitting on a mat or low stool. It’s considered a communal dish, so it’s often shared with friends and family.

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